Add 1 tablespoon of sugar, 3 tablespoon of vinegar, and 0.5 teaspoon of salt and stir well to make sweet vinegar water. Adjust the amount of sugar and vinegar to your liking.

Pour sweet vinegar water into 2 bowls of hot rice, stir well, and cool.

Wash raw salmon in running water once and thoroughly wipe the water off the salmon with a kitchen towel. That way, it doesn't smell fishy. Cut the salmon into half a centimeter thick slices.

Mix thinly sliced onions with 1 tablespoon sugar, 1 tablespoon salt, and 1 tablespoon vinegar and marinate for 10 minutes. Prepare pickled onions by squeezing out the water.

Stir well with 3 tablespoons of mayonnaise, 1 tablespoon of plain yogurt, 1 tablespoon of minced pickles, 2 tablespoon of lemon juice, pepper and parsley powder. Fresh tartar sauce is made.

Wear sanitary gloves and squeeze sushi into bite-sized pieces. If you wear sanitary gloves, the rice grains don't stick together, so it's easy to make.

Turn sushi into a dish and place wasabi on it.

Add salmon sashimi and pickled onions. I sprinkled tartar sauce and put radish sprouts and capers on top. In the middle of the plate, they put Chosanggang and Lakkyo. The combination of salmon sashimi that melts in the mouth, pickled onions, and tartar sauce is very delicious.